Ingredients
1large egg
1cuphoney-roasted peanut butter,at room temperature not warm
⅓cuplight brown sugar,or dark brown sugar, or coconut sugar, lightly packed
1tspbaking soda
¼cupcocoa powder,unsweetened, such as Dutch-process
½tsppure vanilla extract
¾cuppeanut butter chips,or dark chocolate chunks, or sunflower seeds, or chocolate chips, or sliced almonds, or honey-roated peanuts
Preparation
Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk the egg until beaten. Mix in the peanut butter, then the brown sugar, baking soda, and cocoa powder.
Mix everything together very well, then mix in the vanilla extract. Finally, fold in the peanut butter chips until combined.
Scoop the dough, about 1.5 tablespoons each, onto the prepared baking sheet. Bake two batches, with about 6 to 7 cookies on each baking sheet for each batch.
Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from the peanut butter, blot each with a paper towel.
Bake for 9 to 10 minutes. The cookies will look very soft, but that’s okay, For crispier cookies, bake up to 11 to 12 minutes.
Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. If desired, press a couple more peanut butter chips into the tops of each cookie immediately after coming out of the oven.
